"Blending right into the lemony notes and delivering just enough heat to awaken your taste buds, these mock "peppercorns" are just what your white fish needs. It's a superb way to add spice to fish dishes without overpowering them. Plus, the crushed peppercorns are a beautiful garnish, especially when they contrast with freshly minced green herbs and slices of lemon. So, right before you serve your fish, hand-crush some pink peppercorns and sprinkle them over the top of the dish or stir them into your sauce for added flavor."
"Beyond the bright leaves and heavenly aroma of apples and pumpkin spice, fall means that it's time to start making stews. Classic beef stew has a deep, rich flavor that delivers instant comfort. There is a basic formula, although it seems that most folks use secret ingredients that have been passed down for generations. Just because Great Aunt Mildred used ground mushroom powder to boost the umami notes doesn't mean you can't make your own special tweaks before passing the recipe on. Consider including pink peppercorns in your beef stew, either crushed into the pot or used as a garnish."
Citrus neutralizes fishy flavors while balancing briny notes, so lemon pairs naturally with seafood and light white fish. Black pepper with citrus can overwhelm delicate fish like haddock, halibut, or tilapia, whereas pink peppercorns provide a subtler, citrusy heat that complements lemony tones. Hand-crushing pink peppercorns and sprinkling them on white fish or stirring them into a sauce adds spice and visual contrast without overpowering herbs or citrus. In autumn stews, especially beef stew, crushed pink peppercorns or a garnish of them can contribute nuanced spice and enhance umami-rich flavors.
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